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Hi Bold Bakers!
Whipping cream seems like a little bit of a no-brainer, right? Put the cream in a bowl and whip with a whisk until it’s thick.
However, I’ve learned that is something that our Bold Baking community struggles with, and for good reason! In every country, the cream is different. It comes in various forms, and it has different names.
There is whipping cream, single cream, heavy cream, and so on. It is a bit overwhelming, to be honest! You want to make sure you buy the right cream because it’s an expensive ingredient, and you don’t want to waste it.
Do you have trouble making my No Machine Ice Cream? I often hear that when trying to whip cream for ice cream recipes, it over-whips. The only way to stop this from happening is to teach you what you need to look for as you buy cream to whip and exactly what to know about the whipping process. Learning how to understand what’s happening just by looking at the cream is a skill you can easily learn. Please take a look at the video below, where I show you where to stop and how not to over-whip cream.
Here are a few countries where I know which cream works best for whipping:
- UK: Whipping Cream
- Netherlands: Slagroom
- Philippines: Whipped cream or heavy cream
How to Whip Cream Successfully:
1. Use cold cream: The cream has to be cold to whip. If it is cold from the fridge, it is easier to get it to whip to stiff peaks.
2. Chill your bowl: If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.
3. Under-whip rather than over-whip: If you are making my 2 Ingredient No Machine Ice Cream and are worried if you are whipping it too much, then stop whipping. It’s better to under-whip than over-whip. Over-whipping cream can separate and make butter.
4. Pay close attention: Never walk away from a machine while cream is whipping, or you will end up with butter instead of whipped cream. Once the cream eventually starts to thicken, it continues to thicken rapidly.
5. Watch my how-to video: This will show you what you should look for when whipping cream and when you should stop whipping.
I always have you covered when it comes to Bold Baking Basics! Do you know how many things, like Condensed Milk, All Natural Food Coloring, and Rolled Fondant, that you can easily make in your kitchen? You can find all of my Bold Baking Basics here.
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Watch The Recipe Video!
How to Make Whipped Cream
Ingredients
- 2 cups (16fl oz/480 ml) heavy whipping cream (36% fat content)
Instructions
For Soft Peaks
- Using a stand mixer or an electric hand mixer, whip the cream in a large bowl on high speed until soft peaks form, about 3 minutes. This is the perfect texture to serve on the side of a dessert or on top of a drink.
For Stiff Peaks
- Whip for about 4 minutes on high speed. This texture is great for piping and frosting/cake decorating.
- Cover and store whipped cream in the fridge for up to 48 hours. If the cream has softened over time you can whip it up again briefly.
Hey Gemma, I’m a big fan of your recipes and channel. I’m from India and since finding heavy cream is so hard here, I wanted you to add a personal discovery of mine to the country recommendations. I’ve used Milky Mist Cream for all recipes that need heavy/whipping cream eg. Marscapone, Homemade ice cream etc. Please add it and recommend it for all Indians.
Hi Gemma, can you also tell us how to make a heavy whipped cream out of nestle cream, is it possible? As heavy whipped cream is not available on most of the stores.
Hi again Gemma.
So, can I use non-dairy whipping creams for making whipped cream ? Will it whip well?
Will always be waiting for your reply. 😃
Thanks again.
For UAE pls tell which cream will be best
Oh dear I am 82 years old and I often make myself a little bowl of whipped cream as a snack. I do it with an ordinary whisk! You should try it with a spoonful of maple syrup!
Will this work at hight altitude? I live above 5500 ft. and have to adjust most receipe
watched this video twice, you mentioned condense milk, but how much and do I keep beating, or do I fold in?
Hi Gemma, I’m a big fan of yours. I’m from the Philippines. Can I use this heavy whipped cream for cheesecakes? Thank you.
Hi Gemma. can i use this recipie for your cheese cake recipies?
Goid morning Gemma. I love using your recipes. I live in Saudi Arabia and cannot find heavy whipping cream here. Just saw a listing and we have Almarai fresh cream here. Can I use that?